1 c. sliced green onions, including tops
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 tbsp. Dijon mustard
2 tbsp. dry white wine
1/2 c. Half and Half
1/2 tbsp. Worcestershire sauce
1 (9 1/4 oz.) can tuna, drained
1 c. cooked green peas
1/4 c. sour cream
3 c. hot cooked rice
Salt and pepper to taste

Saute onions and mushrooms in butter until soft. Add soup and sour cream, mustard, wine Half and Half and Worcestershire sauce. Heat and add the tuna and peas. Serve over beds of fluffy rice. Makes a delicious ladies luncheon dish. Serves 6.